Tag Archives: Bacon

2017 Cookery Project — Bacon-Wrapped Shrimp and Asparagus Wrapped in Prosciutto

Something a bit different this time. Instead of a main, I made a couple low-effort but very flavourful appetizers/starters.

Asparagus Wrapped in Prosciutto

Asparagus Wrapped in Prosciutto

I’m really into asparagus this spring, and this Asparagus Wrapped in Prosciutto dish couldn’t have been easier. All I had to do was wrap slices of prosciutto around the stalks of asparagus, put them on a baking tray and drizzle olive oil over them, and bake until crisp.

Simple, but elegant.*

Bacon-Wrapped Shrimp

Bacon-Wrapped Shrimp

Making the Bacon-Wrapped Shrimp was similar, but more complicated. The finished dish had a more complex flavour.

Using a recipe from the Food Network’s website, I marinated a pound of large, peeled, and deveined shrimp in a mixture of garlic, paprika, fresh thyme, and olive oil. After it had chilled in the refrigerator for an hour, I wrapped each shrimp in half a slice of bacon, put them on a baking tray, and poured the marinade over them. Then I broiled them, flipping them once, until the bacon started to crisp, about 10 minutes total.

Addictive.


* FWIW, “Simple But Elegant” is my middle name.

2017 Cookery Project — Seared Scallops With Mint, Peas, and Bacon

Seared Scallops With Mint, Peas, and Bacon

Seared Scallops With Mint, Peas, and Bacon

Since it’s been six weeks since the first (and only) posting about my 2017 Cookery Project, even my closest followers—all three of them—have probably forgotten by now that it even existed. The simple truth is that I just haven’t done much innovative cooking so far this year. Between a heavy rotation of lunches at various area Restaurant Weeks and an otherwise somewhat crowded schedule, I’ve been living on deli carry-outs, salads, and old standards for most of my home meals. I’m not abandoning my experimentation with tastes and techniques, but I probably won’t get up to full speed until April.

I did try something new yesterday: Seared Scallops With Mint, Peas, and Bacon, based on a recipe from Epicurious. I stuck to the recipe—except for increasing the amount of bacon, because, well, bacon—and made a pea pureé for the first time.

I was happy with the result, and happy to taste my own (new) cooking for a change.